Skillet Roast Chicken Recipes
SKILLET ROAST CHICKEN WITH CARAMELIZED SHALLOTS
Chicken, shallots, a splash of oil and vinegar - that's all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don't forget some crusty bread or rice; you'll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
- In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
- Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
- Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
SIMPLEST ROAST CHICKEN
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you'll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don't already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
- When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
- Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams
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CAST-IRON ROAST CHICKEN WITH CRISPY POTATOES RECIPE | …
2017-09-19 Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted …
From bonappetit.com
4.7/5 (64)Servings 4
From bonappetit.com
4.7/5 (64)Servings 4
- Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
- Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.
- Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.
- Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
SKILLET-ROASTED LEMON CHICKEN RECIPE BY INA GARTEN ...
2016-10-24 Directions. 1. Preheat the oven to 450 degrees. 2. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process …
From tastingtable.com
5/5 (71)Category Main CourseCuisine Regional AmericanTotal Time 55 mins
From tastingtable.com
5/5 (71)Category Main CourseCuisine Regional AmericanTotal Time 55 mins
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
EASY SKILLET ROAST CHICKEN RECIPE
2014-03-17 Preheat a 12" oven safe skillet in a 450 degree oven. Meanwhile, tie the legs of the chicken together with some kitchen twine to promote even cooking. Drizzle …
From saltpepperskillet.com
5/5 (1)Category MainCuisine AmericanTotal Time 1 hr 10 mins
From saltpepperskillet.com
5/5 (1)Category MainCuisine AmericanTotal Time 1 hr 10 mins
- Thoroughly dry the chicken with paper towels. Rub the olive oil on the surfaces of the chicken, then sprinkle with salt and pepper, using your hands to coat evenly.
- Pull the hot skillet out of the oven (carefully) and place chicken in the pan (breast side up). The hot pan will jump start the cooking of the thighs so they finish at the same time as the breasts.
- After 30 minutes, check the temperature of the breasts. When the breasts register around 120 degrees, turn the oven off completely and cook the chicken for 30 minutes more.
SKILLET ROASTED CHICKEN RECIPE - ADD A PINCH
2013-07-30 Skillet Roasted Chicken Recipe. Dinner — 28 mins. Prep Time 3 mins. Cook Time 25 mins. Servings 6. Course Main Course. Cuisine American. Author Robyn Stone | Add a Pinch. Print the recipe Leave a Review. Skillet Roasted Chicken makes an easy, elegant, and amazing meal. Begin by browning chicken …
From addapinch.com
4.9/5 (9)Total Time 28 minsCategory Main CourseCalories 274 per serving
From addapinch.com
4.9/5 (9)Total Time 28 minsCategory Main CourseCalories 274 per serving
- Heat 12-inch cast iron skillet over medium-high heat on stove or cooktop. Drizzle in olive oil and heat, but do not overheat to allow it to smoke. Sprinkle salt and pepper on chicken thighs and place the chicken skin side down into skillet. Cook 2 minutes or until chicken skin has browned. Turn and reduce heat to medium. Cook chicken until fat has rendered off, about 10-12 more minutes.
- Sprinkle chicken with paprika, nestle in whole garlic cloves throughout chicken thighs, and top with thyme sprigs. Place in oven and roast until chicken temperature registers 160º F when checked with an internal temperature prob, about 12-13 more minutes. Remove from oven and allow to rest for about 5 minutes.
BEST SKILLET ROAST CHICKEN—HOW TO MAKE SKILLET ROAST ...
2016-10-12 Directions. Preheat oven to 425 degrees F. Toss shallots, potatoes, and carrots with about 1 tablespoon of olive oil. Season with salt and pepper and lay in an …
From delish.com
Category Easy Chicken, DinnerTotal Time 1 hr 15 mins
From delish.com
Category Easy Chicken, DinnerTotal Time 1 hr 15 mins
- Preheat oven to 425 degrees F. Toss shallots, potatoes, and carrots with about 1 tablespoon of olive oil.
- Stuff with lemons, garlic and herbs. Rub remaining olive oil onto the skin of the chicken then season all over with salt and pepper.
BAREFOOT CONTESSA | SKILLET-ROASTED LEMON CHICKEN | …
Skillet-Roasted Lemon Chicken. Preheat the oven to 450 degrees. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside. Distribute the lemon slices in a 12-inch cast-iron skillet …
From barefootcontessa.com
From barefootcontessa.com
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
RECIPE: SKILLET ROAST CHICKEN WITH VEGGIES - THE GLOBE …
2016-04-19 Recipe: Skillet roast chicken with veggies Open this photo in gallery: Lucy Waverman’s skillet roast chicken with veggies recipe is a satisfying one-pot meal …
From theglobeandmail.com
Estimated Reading Time 5 mins
From theglobeandmail.com
Estimated Reading Time 5 mins
SKILLET ROAST CHICKEN RECIPE | LEITE'S CULINARIA
2018-03-05 Roast until the chicken is cooked through, basting occasionally with the pan juices, for about 40 minutes. The bird is done when when the juices run clear from the joint between leg and …
From leitesculinaria.com
5/5 (1)Total Time 1 hr 20 minsCategory EntreesCalories 860 per serving
From leitesculinaria.com
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- In a small bowl, mash half the rosemary, thyme, and parsley with the softened butter with a fork. Season with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Use your fingertips to slide the herbed butter beneath the skin of the breasts, starting at the opening near the neck and sliding it as far as possible beneath the skin. Stuff the cavity with the remaining chopped herbs and 1 head of garlic. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Heat the oil in a heavy ovenproof sauté pan over medium-high heat until hot but not smoking. If you wish to sear the bird prior to roasting, truss the chicken with butcher’s twine*. Place the bird on its side in the skillet, searing the leg and breast. Leave it untouched in the pan for at least 4 minutes, turning only when the bird is burnished brown. Turn to brown the other breast side, and then the top and bottom of the bird so that it is well-browned on all sides. Spoon off the excess fat. If you don’t wish to sear the bird prior to roasting, place the chicken in the skillet, breast side up.
- If desired, strew a couple sprigs of rosemary and thyme in the pan and place the remaining 2 heads garlic around the bird. Transfer the skillet to the oven. Roast until the chicken is cooked through, basting occasionally with the pan juices, for about 40 minutes. The bird is done when when the juices run clear from the joint between leg and thigh. If the bid’s skin begins to burn, cover with an aluminum-foil tent. Let stand at least 10 minutes prior to carving. *Trussing a chicken note: To hold its shape and allow for even stovetop browning, it’s important to properly truss the bird. Its upper wings are held tight against the body and the legs are crossed and bound at what would be the ankles. Begin by rinsing and drying the chicken, and then snipping the wings off at the elbow joint; discard or freeze the wing tips to make a stock. Lay a piece of kitchen twine, about 36 inches long, across a cutting board and place the chicken in the middle of the string. Pull the string up on both si
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From saltpepperskillet.com
Cuisine American, FrenchCategory MainServings 4Estimated Reading Time 8 mins
SKILLET ROAST CHICKEN RECIPE | SIDECHEF
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4/5 (4)Total Time 2 hrsCuisine AmericanCalories 66 per serving
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4/5 (4)Total Time 2 hrsCuisine AmericanCalories 66 per serving
- Preheat oven to 450 degrees F (230 degrees C). Pull the liver, gizzards, and other innards from the cavity. Dry the Whole Chicken (3.5 pound) inside and out with paper towels.
- Remove the flaps of fat from the cavity opening--there should be one on each side. (If your butcher has removed the fat, you can use cold butter for this step.) Cut each piece of fat in half.
- Work your fingers under the skin of each breast, going as far back as you can. Put two pieces of the cavity fat under the skin on each breast, one in back, toward the wing, the other further forward near the leg.
- Poke the Lemon (1) with a poultry needle to make about 12 holes. Insert the lemon into the cavity. Now put the peeled Garlic (3 clove), Fresh Rosemary (3 sprig), and a little Salt (to taste) and Ground Black Pepper (to taste) in there and close up the cavity with the needle.
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2020-12-06 Step 1: Place celery in the bottom of the pan to act like a “roasting rack.”. Step 2: Place chicken on top of celery and pat dry with a clean paper towel. Step 3: Rub all over with softened …
From thewoodenskillet.com
5/5 (8)Category Dinner/EntreeCuisine AmericanTotal Time 1 hr 25 mins
From thewoodenskillet.com
5/5 (8)Category Dinner/EntreeCuisine AmericanTotal Time 1 hr 25 mins
- Place 1/4 cup of softened butter (or ghee) in a small bowl and mix it together with the minced garlic. Then take the garlic butter and rub all over the chicken, in every nook and cranny, and under the skin as best you can.
QUICK SKILLET-ROASTED CHICKEN WITH SPRING VEGETABLES ...
2021-03-16 Roast until a thermometer inserted in thickest portion of chicken registers 160°F, 18 to 20 minutes. Using a slotted spoon, divide chicken and vegetables among 4 plates; reserve drippings in skillet.
From foodandwine.com
5/5 (14)Total Time 55 mins
From foodandwine.com
5/5 (14)Total Time 55 mins
- Preheat oven to 425°F. Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch ovenproof skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Transfer to a plate. Reserve drippings in skillet.
- Increase heat to high. Add carrots, mushrooms, turnips, 1 tablespoon butter, 3 herb sprigs, remaining1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to combine. Cook, stirring occasionally, until browned, about 6 minutes. Add onions and chicken, skin side up. Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of chicken registers 160°F, 18 to 20 minutes. Using a slotted spoon, divide chicken and vegetables among 4 plates; reserve drippings in skillet.
- Return skillet to heat over high. Add rosé and remaining 3 herb sprigs; cook, undisturbed, 2 minutes. Add stock, and bring to a simmer over high. Simmer until reduced by one-third, 2 to 3 minutes. Stir in parsley and remaining 2 tablespoons butter; season to taste with salt. Pour sauce over chicken and vegetables.
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From entertainingwithbeth.com
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- Insert a spoon between the breast meat and skin to loosen the pocket. Spoon in 2 spoons of the butter mixture inside the pocket of each breast. Massage skin to distribute butter over breast meat. Reserve about ½ tbsp (7 ml). of butter in order to brush the top of the chicken. Place chicken in a 10” (25 cm) cast iron pan. Tie legs together with butchers twine. Remove any excess fatty skin at the bottom with kitchen shears. This is so you don’t end up with a greasy pan sauce.
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From saltandlavender.com
5/5 (2)Category Main CourseCuisine AmericanTotal Time 1 hr 15 mins
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5/5 (2)Category Main CourseCuisine AmericanTotal Time 1 hr 15 mins
- If possible, salt the chicken at least an hour ahead of time (or even overnight - leave it in the fridge). Pat the chicken dry with paper towel and generously season the inside and outside with salt. Do this at least 15 minutes in advance if you can't do it ahead of time.
- Preheat oven to 425F and move the rack to the middle of the oven. Place your cast iron skillet in the oven so it warms up (I do this as soon as I start preheating the oven).
- Pat the chicken dry again. Coat it in 1 tablespoon of the olive oil. Add some pepper and seasoning/rub if you're using one.
- Once the oven is hot, take the skillet out and add the remaining olive oil. Move it around the inside of the pan so it's coated.
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2021-07-22 Using oven mitts, carefully remove the hot skillet from the oven. Put the chicken in the skillet and return to the oven. Reduce the oven temperature to 400 F. The Spruce. Roast the chicken for about 50 to 60 minutes, until an instant-read thermometer or oven probe registers at least 165 F in the thickest part of a thigh.
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From thespruceeats.com
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SKILLET-ROASTED CHICKEN RECIPE | MYRECIPES
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SKILLET CHICKEN ROAST | TASTY KITCHEN: A HAPPY RECIPE ...
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From skilletcornbreadrecipe.blogspot.com
SKILLET CHICKEN BREAST RECIPES | ALLRECIPES
Seared, sauteed, or simmered in all kinds of sauces. Great dinners happen when chicken meets a hot skillet. Get recipes, including quick, easy, and healthy options.
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From allrecipes.com
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